Fig. 3: Exposures and diet are linked with microbial variations.
From: Diet-omics in the Study of Urban and Rural Crohn disease Evolution (SOURCE) cohort
a PCA figure based on food frequency questionnaire (FFQ) data and showing variations of the different groups in China (28 FFQ features, sample n = 308). Colors indicate the specific groups. Histograms show the distribution of samples and groups on PC1 and PC2. (right). FFQ components were correlated to the PCAs PC1 (x axis) and PC2 (y axis) values (left). Spearman’s rho values are shown as the head of the arrow for the top 10 FFQ components with the highest PC1 or PC2 rho values. b Same as (a) for the Israeli cohort (62 FFQ feature, sample n = 47). c PERMANOVA analysis of 16S microbial variance explained by FFQ and questionnaire data, using each group and sub-cohort separately (n is shown in brackets). x indicates two-sided p ≤ 0.1, * indicates two-sided p ≤ 0.05. Only variables that were significant in at least two groups are shown here (full list in Supplementary Dataset 4). d Venn plots showing the overlap between the taxa decreased in fat and iron, and the taxa increased with fat and iron from Supplementary Fig. 3a. d dbBact term associations for the fat/iron associated ASVs. e Number of ASVs observed (in dbBact experiments) to be associated with saliva or lower abundance in Crohn Disease (CD, right and left subpanels respectively). Red circles show the set of ASVs positively correlated with iron and/or fat consumption, and green circles show the ASVs negatively correlated with iron and/or fat. Gray circles show the total number of dbBact ASVs associated with the term, with overlaps showing the subset of ASVs from each group that is associated with the term. 47/48 of negatively correlated ASVs have been associated at least once with decreased frequency in CD, compared to 10/19 in the positively correlated ASVs (Two-sided p = 3E−6, chi-square test). Similarly, 9/48 negatively associated ASVs compared to 10/19 positively associated ASVs have been observed in dbBact saliva samples (Two-sided p = 0.005, chi-square test). MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid.
